Almond and Quince Tart
Source: www.cookstr.com/recipes/almond-and-quince-tart
Ingredients
- 1 cup all purpose flour, plus more for dusting
- 3 tbsp almond flour (almond meal)
- 1 tbsp confectioners sugar
- 5 tbsp butter, at room temperature
- 1 large egg yolk beaten with 1 1/2 tbsp water
- Grated zest of 1/2 lemon
- 1 cup blanched slivered almonds
- Grated zest and juice of 1/2 orange
- Grated zest and juice of 1/2 lemon
- 2 tbsp almond liqueur
- 10 tbsp butter, at room temperature
- 1/3 cup confectioners sugar
- 3 large eggs
- 6 oz (175g) quince paste (membrillo) or quince preserves
- Squeeze of lemon juice
- Confectioners sugar, for dusting
- 9 in (23cm) tart pan with removable bottom
- Baking beans
Directions
- To make the pastry, pulse the flour, almond flour, and confectioner's sugar in a food processor to combine.
- Add the butter and pulse until the mixture resembles coarse bread crumbs.
- Add yolk mixture and lemon zest and pulse until the dough clumps together.
- Gather into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- To make the filling, process the almonds in the food processor until coarsely ground.
- Add the orange and lemon zests and juices with the liqueur, and process to combine.
- With the machine running, one tablespoon at a time, add the butter.
- Stop the machine, add the confectioner's sugar, and process until smooth.
- With the machine runnning, one at a time, add the eggs, stopping to scrape the bowl as needed.
- Roll the dough on a lightly floured work surface into a 1/8 in (3mm) thick round.
- Line the round tart pan with a removable bottom with the dough and prick well with a fork.
- Refrigerate for 30 minutes.
- Preheat the oven to 400F (200C).
- Line the dough with aluminum foil and baking beans.
- Bake about 15 minutes, until the crust looks set.
- Remove the foil and beans and bake for 10 minutes longer.
- Let cool.
- Reduce the oven temperature to 350F (180C).
- Melt the quince paste with 1 tbsp water and the lemon juice over low heat until melted.
- Spread evenly in the tart shell.
- Spread the almond mixture on top.
- Bake for about 35 minutes until the filling is golden.
- Let cool 15 minutes.
- Remove the sides of the pan and transfer to a platter.
- Dust with confectioner's sugar and serve warm.